Tomato Squash Soup

Ingredients

3 medium sized tomatoes

1 large potato

1 cup precooked spaghetti squash

1 onion

2 tablespoons cold pressed olive oil

1 pinch sea salt

2¾ cups organic vegetable broth

Ground pepper

Directions

If you don’t have cooked squash you should take a whole squash, and cut it in half. Lay them on a cooking sheet face down, and bake in the oven at 400F for about 90 minutes. I suggest you bake a few and freeze them for later use in other recipes.

Dice all the vegetables and in a sauce pan cook them with the vegetable broth. Even if your squash is pre-cooked add it in with the other ingredients as they cook.

Cook for 20 minutes on medium/high heat, until the potatoes are soft.

Blend everything in a blender or food processor until you have a soft and creamy texture.